Almond Flour Chocolate Chip Cookies Recipe: This is a perfect gluten-free and flourless cookie recipe for those bakers craving a chocolate chip cookie. Almond flour is blanched almonds that have been finely ground. Almond meal uses almonds with the skin on. If you use almond meal, you’ll get a darker color cookie.
Similar to a classic chocolate chip cookie recipe, this is a fairly easy recipe to bake and adjust. Add nuts! Add different chocolate chips! Substitute your favorite chocolate chips!
PRO TIPS WHEN MAKING ALMOND FLOUR CHOCOLATE CHIP COOKIE RECIPE
- I chop my chocolate. If I am using a bar or chips, I chop it to get irregular pieces. So…chunks galore in the cookies
- Whisk your almond flour to break up any lumps
- Before you bake the cookies, slightly press down the cookie dough into a small disk
- Make sure your butter is soft. Stick your finger in it and an indent should remain
Almond Flour Chocolate Chip CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
2 tablespoons unsalted butter, soften
2 tablespoons white sugar
1 tablespoons brown sugar
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (or 4 oz) chocolate chips, chopped
1/2 cup walnuts, chopped (optional)
- In a standing electric kitchen mixer with the paddle attachment, cream 2 tablespoons soften butter with 2 tablespoons white sugar and 1 tablespoons brown sugar. Mix on medium speed until fluffy, about 8-10 minutes.
- Stop mixer. Scrape with spatula. Add 1 egg. Mix on low speed until combined, 2-3 minutes.
- In a sperate bowl, mix dry ingredients together with a whisk: 2 cups almond flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
- Stop mixer. Add dry ingredients and hand mix in with a spatula.
- Add chopped chocolate chips and walnuts. Hand mix in until nice and blended.
- Scoop, by the tablespoon, cookie dough onto parchment paper lined cookie trays.
- Bake at 350 degrees F for 10 minutes. Rotate that cookie tray half way!
- Cool on cooling grid. Share and eat!
- Use your favorite chocolate chips or bar, go ahead and experient
- This recipe can easily be doubled…or tripled